The perfect pairing with Bel Lago’s 2007 Semi Dry Riesling from the 2010 Spring Sip & Savor

Ingredients

1 oz. butter

1 medium onion

1/4 cup of coarsely chopped carrot

1/4 cup of coarsely chopped celery

12 oz. button mushrooms (add a morel or two if you have them)

6 medium Michigan White Potatoes peeled and cut into quarters

1/2 cup of Bel Lago Riesling

5 cups of chicken stock

1 cup of whipping cream of 1/2 and 1/2.

1/2 teaspoon of dried thyme

4 oz. Pleva’s Spicy Sausage, cooked and chopped

salt and pepper to adjust seasoning

Preparation

Heat butter in a medium pan over low heat. Add onions, carrots and celery. Cook gently for 5 minutes. Add mushrooms, potatoes and wine. Bring to a boil and add chicken stock. Reduce heat and cook until the potatoes are tender.

Puree soup mixture in a food processor or blender and blend until the mixture is smooth. Return the soup to the sauce pan and add chopped Pleva spicy sausage, the cream and thyme. . Bring the soup up to a temperature of 165 degrees and adjust the seasoning with salt and pepper if needed.

Photo credit: bel lago iris by n.wamsley